Devil’s Double Choc Malt Cookies

Like most Aussie kids, Milo was an after-school favourite when I was growing up. I would heap my glass of milk with generous tablespoons of the chocolate malt powder (and often a few extra scoops for good measure).

I could boil my love of malt down to these mid-afternoon treats, but it could just as easily be attributed to packets of Ovalteenies in the courtyard at recess, or buckets of Maltesers at the cinema.

One thing is for sure, chocolate and malt is a winning combination in my books.

That’s why I was so excited when I stumbled across this recipe when I was leafing through Jamie’s Comfort Food. Combining the nostalgia-inducing ingredients of condensed milk, malt powder, Maltesers and white chocolate, I needed to try this cookie. Immediately.

Wanting to give this recipe a true run for its money, I aimed to stick to the ingredients and ratios as strictly as possible. The only change was the malt powder. Where Jamie Oliver’s recipe called for Horlicks, my local supermarket sadly didn’t have any in stock at 4.30 pm, the day before a public holiday. Out of time, I substituted the British classic for its universal sibling drink, Ovaltine.

I also misread the two teaspoons of Ovaltine for tablespoons, meaning my version of this already indulgent treat packs an all-malty punch. I didn’t find the resulting flavour overbearing but if malt isn’t really your thing, then stick to the original quantities.

On the chocolate side of things, Cadbury 70% Cocoa Dark Baking Chocolate, Maltesers, Nestle Milkybar and Cadbury Dairy Milk Rolls proved to be a winning combination.

While this recipe certainly had the potential to fall into ‘the too-sweet, too-rich’ category of double chocolate cookies, the result is surprisingly, and welcomingly, balanced. The malt flavour shines through (no doubt thanks to my generous addition of Ovaltine) and while the cookie is rich, it’s not sickening. The condensed milk brings a rounder sweetness than the traditional mix of white and brown sugar and the 70% dark chocolate base retains a deep cocoa flavour.

I baked my cookies for slightly longer than recommended, not convinced that the outer edges had firmed enough at the 12-minute mark. Instead, I let the cookies bake for 15 minutes at 170oC. I retrospect, I probably could’ve forgone the extra 3-minutes as the cookies continued to firm quite a bit when left to cool. Regardless, bite down through the crisp edges and you’ll sink your teeth into an indulgently chewy centre.

One major tip for this recipe: have your ingredients measured and ready. Although this recipe is relatively straightforward, you’ll want to work quickly once the butter and chocolate has come off the stove. Having your ingredients portioned and ready to go will avoid any unnecessary stress when it comes to pulling it all together.

Ingredients:

– 50 g unsalted butter, cubed

– 200 g dark chocolate (70%)

– 1 x 395g tin of sweetened condensed milk

– 25 g ground almonds

– 2 heaped Tbsp Ovaltine

– 200 g self-raising flour

– Pinch of sea salt flakes

– 100 g Maltesers

– 50 g Nestle Milkybar

– 110 g milk chocolate

Method:

1. Stirring occasionally, melt together the butter and dark chocolate in a saucepan over low heat until smooth and combined.

2. Remove from heat and gradually stir in the condensed milk.

3. Add ground almonds and Ovaltine and stir until smooth.

4. Sift the flour over the chocolate mixture, add a pinch of sea salt flakes and stir until a smooth dough forms.

5. Chill in the fridge for approximately 25 minutes. Make sure you do not chill your dough for more than 30 minutes.

6. While the dough is chilling, roughly chop the Maltesers and white chocolate into chunks.

7. Preheat the oven to 170oC and line two baking trays with baking paper.

8. Remove the dough from the fridge and mix in the chopped Maltesers and white chocolate. You may need to get handsy with it and knead the chocolate through the cookie dough.

9. Portion the dough into 24 equal-sized calls, place even-distance apart on the prepared baking trays, and flatten slightly with the palm of your hand.

10. Bake for 12-15 minutes or until the cookies a firm on the edges and still soft in the centre.

11. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

12. While the cookies are cooling, melt milk chocolate and drizzle over top. To avoid making a mess, add sheets of baking paper under the wire racks.